Ingredients:
1 cup cooked rice, warm or at room temperature
½ tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic salt
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
2 cups shredded cheddar cheese (or a combination of Monterey jack and cheddar)
6 burrito-sized flour tortillas
Sour cream and salsa
Directions:
1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese, sour cream and salsa.
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas. Spray the tortillas all over with cooking spray.
3. Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps.
4. Serve with sour cream and salsa.